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Topic: Flour preference? (Read 1409 times)

While I've been making pizzas for many years, I had been using KAAP until I participated in one of Pete's threads and switched to Sir Lancelot, and then on to Caputo. There is a difference! So, what about with focaccia. Once again, been making them for years with all purpose flour, but they bake longer than a pizza. Is there an advantage to a higher gluten flour?